Any remaining dressing can be stored for up to 2 weeks in a sealable container in the refrigerator.

To make your own chickpea flour, place 100 g dried chickpeas in mixing bowl and grind 40 sec/speed 10 .

To make your own Vegetable stock paste, see Cookidoo® for the recipe.

All components of the salad can be made in advance and stored in the refrigerator. Simply assemble and dress salad, as per step 7, just before serving.

If tomatoes are really juicy, strain first using simmering basket before adding to recipe.

The oil that remains after frying cherry tomatoes is delicious drizzled on toasted sourdough and topped with fresh cheese or avocado, or to season a salad.

Quinoa is cooked when the germ of the kernel (white ring) becomes visible. In its natural state it has a bitter taste, but once cooked, this seed imparts a lovely nutty flavour.

Place onion into a bowl of cold water with a pinch of salt to blanch for 10 minutes, then drain and set aside until ready to use (this will help reduce the intensity of the onion).

To make your own chickpea flour, place 100 g dried chickpeas in mixing bowl and grind 40 sec/speed 10 .

To use your blade cover and peeler refer to the user manual for instructions on inserting and removing.

To make your own sauerkraut, please refer to the recipe on Cookidoo®.

To make your own coconut yoghurt, refer to the recipe on this recipe chip.

For a heartier meal, add shredded rotisserie chicken.

If your oven does not have a 50°C setting, preheat to the lowest setting then switch off before placing the buns in to prove.

Tofu is often packaged in water and it is best to press it before using to achieve a better result. To press tofu, use a tofu press or line a plate with paper towels. Place tofu block on the paper towels and cover with another layer of paper towel. Place a plate or a cutting board on top of the paper towels, then place heavy weights (books or cans) on top. Set aside for several hours until liquid has been pressed out.

To use your blade cover and peeler refer to the user manual for instructions on inserting and removing.

Alternatively, you can toast slivered almonds, sunflower and sesame seeds in the oven. Place nuts and seeds on a baking sheet and toast 5 minutes (350°F) watching carefully so they do not burn. Allow to cool 20 minutes before placing in mixing bowl and proceeding with recipe.

To make your own flatbreads see Cookidoo® for the recipe.

Be sure to check the label of your tamari, as not all brands are gluten free.

Try making your own Dukkah to use in this recipe. Please refer to the recipe on Cookidoo®.